ស៊ុបគីមឈី Kim-chi Chi-gae Fermented Cabbage Soup 김치찌개

	សូមចុចរូបភាពនេះ មើលការណែនាំ>>>

គ្រឿងផ្សំ

1-សាច់ជ្រូកបីជាន់(សាច់Bacon)

2-ជ្រក់គីមឈី (ទុកជូជាងធម្មតា) 3-ជ្រក់គីមឈីធម្មតា

1/2 ចានចង្កឹះ 1 ចានចង្កឹះ

4-ស្លឹកខ្ទឹម (ខ្ទឹមខ្យល់)​​ ហាន់បញ្ឆិតៗ

2​​ ដើម

5-តៅហ៊ូ

1/2ដុំ

6-ម្ទេសដៃនាង

2 ផ្លែ

7-ម្ទេសគ្រឿងកូរ៉េ(gochujang)

2 ស្លាបព្រាបាយ

8-ម្ទេសហ្មត់កូរ៉េ(gochugaru)

1 ស្លាបព្រាបាយ

9-ខ្ទឹមចិញ្ចាំ

2 ស្លាបព្រាបាយ

10-ទឹកសីអ៊ីវ

1 ស្លាបព្រាកាហ្វេ

11-ទឹក

3 ចានចង្កឹះ

12-អំបិល-ម្រេច

13-ប្រេងឆា

/ប្រេងល្ង

1/2 ស្លាប

ព្រាបាយ

វិធីធ្វើ

1-ប្រលាក់សាច់នឹងប្រេងល្ង-ប្រេងឆា-អំបិល-ម្រេច ។​ ដាំឆ្នាំងឲ្យក្តៅ ដាក់សាច់ជ្រូកចូលរំលីង1នាទី

2-ដាក់ម្ទេសគ្រឿងកូរ៉េចូល ឆាទាល់តែសាច់ឡើងស

3-ចាក់ទឹក ដាក់ជ្រក់គីមឈីចូល រំងាស់ដោយបើកភ្លើងតិចៗ

4-ដាក់ទឹកស៊ីអីវ ម្ទេសហ្មត់កូរ៉េ​ ខ្ទឹមចិញ្ចាំ រំងាស់20-30នាទីទៀត

5-ដាក់ម្ទេសហាន់ ​ស្លឹកខ្ទឹមហាន់ តៅហ៊ូ អំបិល ម្រេច រំងាស់ទុក១នាទីជាការស្រេច។

ញ៉ាំជាមួយបាយស

 ------------------------

Kimchi chigae is a very popular soup made primarily with kimchi.  It is often prepared using older, more fermented and ripe kimchi, creating a stronger and flavorful taste while fresh kimchi may not bring out the full and rich flavors. Different variations can exist but sliced kimchi is usually put into a pot with tofu, onions, garlic and beef, pork or seafood, which are all boiled together with water or anchovy stock.

The soup is seasoned with either dwenjang and/or gochujang which contributes to the distinctive red color.  Final soup is normally served in a stone pot and still boiling when served on the table.  Typically, kimchi chigae is eaten with a bowl of rice accompanied by various side dishes.

Recipe Ingredients

1 cup of kimchi, 16 oz pork belly (or any part with fat), thin sliced (uncooked bacon can be used as a substitute) 2 green onions, slice in a bias ½ pack tofu (dooboo) 2 kochu (hot green chili), chopped 2 tbsp gochujang (red chili pepper paste) 1 tbsp gochugaru (red chili pepper flakes) 2 tbsp minced garlic 1 tsp soy sauce 3 cups water Salt & pepper

Cooking Directions

Place a pot on the stove, turn the heat on. Add pork belly (or bacon), sauté for a minute or so. Add gochujang and cook until meat becomes white. Pour the water, add kimchi. Bring to a boil, reduce to simmer. Add soy sauce, gochugaru, and garlic. Cook for 20-30 minutes. Add chilies, green onions, salt and pepper. Cook for another minute. Serve with rice.

Featured Items: Click & Shop  ម្ទេសគ្រឿងកូរ៉េ(gochujang)​​​​​​

ម្ទេសហ្មត់កូរ៉េ(gochugaru)

របៀបបណ្តុះសណ្តែកកូរ៉េ (How to grow Soybean Sprouts_Kongnamul: 콩나물)

    

Soybean sprouts (kongnamul) are  one of the most commonly used ingredients in Korean cuisine. I think almost every Korean family makes cooked and seasoned soybean sprouts (kongnamulmuchim), and soybean sprout soup (kongnamulguk) at least once a week. It’s that popular.

You can sprout your own kongnamul at home, and they are tastier and nuttier than the ones you buy in the store.

1 cup of dried soybeans will make 1½ pounds of sprouts. When the beans are sprouted, more vitamins and minerals are created, making them even more healthy than the original beans. And homegrown kongnamul have wonderful, long roots, unlike kongnamul sold in grocery stores.

You can use the whole sprouts in your cooking or snip the roots off with fingers. But don’t throw them away: you can make another beautiful side dish with them. Some Koreans think that the roots have more vitamins and minerals than the stems. Soybeans used for sprouting (called kongnamul kong in Korean) are smaller than usual soybeans, so be sure to choose the right one! Regular soybeans won’t sprout easily; they’re used to make things like doenjang (fermented soybean paste), tofu, and soy milk.

Early one morning, when I was in elementary school visiting my grandmother, I saw how she sprouted her soybeans. She kept her kongnamul in the room where she slept, behind her head, so she could always look after it. Traditional Korean heating systems have heated floors, so the floor is always the warmest. I saw her pulling back a black cloth from an earthenware bowl on top of a basin, and then using a gourd to scoop water from the basin to the bowl.

Traditionally Koreans used to sprout the beans in an earthenware bowl with holes in the bottom for the water to drain out, called a siru. This was kept above a basin of water with 2 wooden sticks, and my grandmother would use a gourd to bring the water from the basin back over the sprouts. Then a black cloth was put over top to keep it all dark.

I remember the finished product was a huge amount of kongnamul, grown very crowded together. The color of the beans were a beautiful yellow.

I found growing kongnamul is very easy: all you need are soybeans for sprouting, water, and a little effort! I place my kongnamul planter right next to my kitchen sink, so I can water it as many times as possible. It’s really fun watching these beans grow and seeing the large quantity of kongnamul sprout from such small amount beans.

Ingredients:

• 1 cup of soybeans for sprouting (6½ ounces: 180 grams)
• water

Directions:

1. Rinse the soybeans in cold water and soak for 24 hours.
2. Pick out dead beans or broken beans and put  the cleaned soybeans into a planter that has small holes in the bottom.
3. Pour water over the planter, little by little, till the beans are wet evenly. The water will drop out the holes in the bottom but the beans will be wet.
4. Cover the planter with a black cloth to keep the light out. If too much light gets in, the beans will turn green instead of a nice yellow color.
5. Repeat watering every 3 or 4 hours for 4 to 6 days until the beans grow about 4 inches.
6. Rinse the sprouts a couple of times and drain. Drain and store them in the refrigerator.

Posted Monday, June 3rd, 2013 at 5:12 pm
Tagged: beansprouts, grow beans, growing soybeans, homegrown soybean sprouts, how to grow soybean sprouts, how to sprout beans, 콩나물재배, kongnamul, korean cooking, korean cuisine, korean food, Korean food blog, Korean food website, Korean kitchen, Korean recipes, Maangchi recipes, soybean sprouts, sprout, sprout soy beans, sprouting beans

Extracted From : maangchi

របៀបបណ្តុះសណ្តែកកូរ៉េ (How to grow Soybean Sprouts_Kongnamul: 콩나물)

របៀបបណ្តុះសណ្តែកកូរ៉េ (How to grow Soybean Sprouts_Kongnamul: 콩나물)

    

Soybean sprouts (kongnamul) are  one of the most commonly used ingredients in Korean cuisine. I think almost every Korean family makes cooked and seasoned soybean sprouts (kongnamulmuchim), and soybean sprout soup (kongnamulguk) at least once a week. It’s that popular.

You can sprout your own kongnamul at home, and they are tastier and nuttier than the ones you buy in the store.

1 cup of dried soybeans will make 1½ pounds of sprouts. When the beans are sprouted, more vitamins and minerals are created, making them even more healthy than the original beans. And homegrown kongnamul have wonderful, long roots, unlike kongnamul sold in grocery stores.

You can use the whole sprouts in your cooking or snip the roots off with fingers. But don’t throw them away: you can make another beautiful side dish with them. Some Koreans think that the roots have more vitamins and minerals than the stems. Soybeans used for sprouting (called kongnamul kong in Korean) are smaller than usual soybeans, so be sure to choose the right one! Regular soybeans won’t sprout easily; they’re used to make things like doenjang (fermented soybean paste), tofu, and soy milk.

Early one morning, when I was in elementary school visiting my grandmother, I saw how she sprouted her soybeans. She kept her kongnamul in the room where she slept, behind her head, so she could always look after it. Traditional Korean heating systems have heated floors, so the floor is always the warmest. I saw her pulling back a black cloth from an earthenware bowl on top of a basin, and then using a gourd to scoop water from the basin to the bowl.

Traditionally Koreans used to sprout the beans in an earthenware bowl with holes in the bottom for the water to drain out, called a siru. This was kept above a basin of water with 2 wooden sticks, and my grandmother would use a gourd to bring the water from the basin back over the sprouts. Then a black cloth was put over top to keep it all dark.

I remember the finished product was a huge amount of kongnamul, grown very crowded together. The color of the beans were a beautiful yellow.

I found growing kongnamul is very easy: all you need are soybeans for sprouting, water, and a little effort! I place my kongnamul planter right next to my kitchen sink, so I can water it as many times as possible. It’s really fun watching these beans grow and seeing the large quantity of kongnamul sprout from such small amount beans.

Ingredients:

• 1 cup of soybeans for sprouting (6½ ounces: 180 grams)
• water

Directions:

1. Rinse the soybeans in cold water and soak for 24 hours.
2. Pick out dead beans or broken beans and put  the cleaned soybeans into a planter that has small holes in the bottom.
3. Pour water over the planter, little by little, till the beans are wet evenly. The water will drop out the holes in the bottom but the beans will be wet.
4. Cover the planter with a black cloth to keep the light out. If too much light gets in, the beans will turn green instead of a nice yellow color.
5. Repeat watering every 3 or 4 hours for 4 to 6 days until the beans grow about 4 inches.
6. Rinse the sprouts a couple of times and drain. Drain and store them in the refrigerator.

Posted Monday, June 3rd, 2013 at 5:12 pm
Tagged: beansprouts, grow beans, growing soybeans, homegrown soybean sprouts, how to grow soybean sprouts, how to sprout beans, 콩나물재배, kongnamul, korean cooking, korean cuisine, korean food, Korean food blog, Korean food website, Korean kitchen, Korean recipes, Maangchi recipes, soybean sprouts, sprout, sprout soy beans, sprouting beans

Extracted From : maangchi

គង់ណាមុលគុក ( Kong-na-mul- guk):

 
Kongnamulguk is a refreshing Korean soup primarily based on soybean sprouts, some minced garlic and scallions which is cheap and easy to make. It is considered to be light and healthy, containing full of vitamin C and low in calorie content. Very much similar to bookuhguk, this soup can be a great ailment for hangovers as well as colds. For spicy food lovers, splash of red pepper flakes (gochugaru) can be added to add some kick to the flavor.

Recipe Ingredients

2 cups soybean sprouts 2 cloves garlic, minced 1 stalk scallion 2 tbsp soy sauce 1 tbsp sesame oil 1 tsp salt 5 cups water 1-2 tbsp gochugaru (optional)

Cooking Directions

1. Thoroughly wash soybean sprouts and drain water thereafter. Remove any bad parts and trim roots, if desired.
2. In a pot, sauté garlic in soy sauce and sesame oil over medium heat for 2-3 minutes.
3. Add water, salt, soyean sprouts and bring to a boil over high heat.
4. Reduce to low heat and simmer for 15-20 minutes. Make sure to cover pot and try not to remove lid as the flavor will spoil.
5. For spicy version, add gochugaru 5 minutes before turning off the heat.
6. Chop and garnish with scallion before serving.

Extract From: TRI FOOD

គីមឈី Kim-chi Fermented Cabbage 김치

សូមចុចរួបភាពនេះមើលVIDEO

គ្រឿងផ្សំ
1-ស្ពៃបូកគោ​​​	1
2-ម្ទេសម៉ត់កូរ៉េ​(chili past)	¼-⅓ចានចង្កឹះ
3-ខ្ទឹមសចិញ្ច្រាំ​                            ​​	1ស្លាបព្រាបាយ
4-ខ្ញីចិញ្ច្រាំ​                                    ​​​	1ស្លាបព្រាបាយ
5-ស្លឹកខ្ទឹម	3-4ដើម
6-ទឹកត្រី	2ស្លាបព្រាបាយ
7-ខ្ទឹមបារាំងហាន់ស្តើងៗ	½ មើម
8-ផ្លែប៉ោម	½ ផ្លែ
9-សារី	½ ផ្លែ
10-អំបិលម៉ត់
11-ទឹក

​
វិធីធ្វើ

-ពុះស្ពៃបូកគោជាពីរ (ច្រៀកបន្ថែមក៏បាន)
-លាយអំបិលនឹងទឹកក្តៅឧណ្ហៗ រួចយកស្ពៃដាក់ត្រាំរយៈពេល៤ ទៅ ៥ម៉ោង
 ​ ទាល់តែទឹកអំបិលជ្រាបចូលក្នុងស្ពៃបានល្អ។
-យកស្ពៃមកស្រោចលាងកាកអំបិលដែលជាប់ស្ពៃ​ ចេញឲ្យស្អាតទុកមួយអន្លើ
-លាយម្ទេសម៉ត់នឹងទឹកក្តៅឧណ្ហៗ​ កូរតិចៗឲ្យឡើងខាប់ (chili paste)រួចយកទៅប្រលាក់ស្ពៃ
 ញាត់ចួលតាមស្រទាប់ឲ្យបានសព្វល្អ។
-ដាក់ខ្ទឹមចញ្ច្រាំ ខ្ញីហាន់ ស្លឹកខ្ទឹម ទឹកត្រី​ច្របល់ចូលថ្នម។
-កិនផ្លែប៉ោម សារីដាក់ទឹក1ពែង​ រួចយកទៅប្រលាក់ជាមួយស្ពៃឲ្យសព្វ ហើយញាត់ចួលកែវ
 ចាក់គ្រឿងដែលនៅសេសសល់ពីលើ
 គ្របកែវទុករយៈពេល24ម៉ោង រួចយកដាក់ក្នុងទូទឹកកកទុកញ៉ាំជាការស្រេច។

Recipe Ingredients

Head of Napa cabbage - about one pound ¼-⅓ cup red chili pepper flakes 1 tbsp minced garlic 1 tbsp minced ginger 3-4 green onions, sliced 2 tablespoons anchovy or fish sauce (optional) ½ yellow onion ½ ripe apple ½ ripe Korean pear Sea salt Water

Cooking Directions

1. Separate cabbage leaves and chop into bite-size pieces.
2. Dissolve a quarter cup of sea salt in a bowl of warm water then pour salt water over cabbage leaves. Give cabbage a gentle toss to distribute salt water. Allow salted cabbage to sit for at least four hours.
3. Give cabbage a good rinse to remove excess salt then transfer cabbage to a large bowl.
4. Combine a quarter cup of fine red chili pepper flakes with warm water, stir gently with a spoon to create a red chili paste, then transfer chili paste to cabbage.
5. Add minced garlic, minced ginger, green onions, and fish sauce.
6. Blend yellow onion, apple, and pear with one cup of water, then add this natural sweetener to the cabbage.
7. Put on a pair of plastic gloves and give everything a thorough toss and rubdown. You want to evenly distribute all ingredients, especially the red chili paste.
8. Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle.
9. Transfer any liquid that accumulated during the mixing process into the bottle as well - this liquid will become kimchi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.
10. Be sure to leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kimchi to sit at room temperature for at least 24 hours.
11. Refrigerate and take out portions as needed. The refrigerated kimchi will continue to ferment slowly in the refrigerator over time. So long as you use clean utensils to take out small portions, it will keep for up to a month in your refrigerator.

 អត្ថបទនេះ ៖​ ដកស្រង់ចេញពីគេហទំព័រ TRI FOOD 
 បកប្រែដោយ៖​ សូ ពិសិដ្

នំថងយិប

សូមចុចរួបភាពនេះមើលVIDEO

គ្រឿងផ្សំ
1-ពងមាន់ គោះយកតែពងក្ឬហម	3ពង
2-ពងទា​ គោះយកតែពងក្ឬហម	3ពង
3-ម្សៅក្សាយ	1/2ស្លាបព្រាបាយ
4-ម្សៅមី	1ស្លាបព្រាកាហ្វេ
5-ម្សៅសាគូ	1ស្លាបព្រាកាហ្វេ
6-ទឹក	400 មីលីលីត្រ
7-ទឹកក្លិនម្លិះ	1ស្លាបព្រាកាហ្វេ
8-ស្ករស	600 ក្រាម
9-ស្លឹកតើយ	1សន្លឹក
10-ទៀនអប់	1ដើម
11-ទឹកស្ករ១ចានដែក ចំណុះ700មីលីលីត្រសំរាប់ត្រាំនំ
វិធីធ្វើ
1-ដាំទឹក ដាក់ស្ករស​ ស្លឹកតើយ ទឹកក្លិនម្លិះ​ចូល មិនត្រូវកូរដាច់ខាត
2-យកម្សៅទាំងបីមុខដាក់ចូលគ្នា រែងយកម្សៅម៉ត់ៗទុកមួយឡែក
3-យកពងមាន់ពងទា​ វាយឲ្យចូលគ្នា (វាយរយៈពេល5នាទី) ដាក់ម្សៅខាងលើចូលកូរចូលគ្នាឲ្យសព្វល្អ
4-ទឹកស្ករដែលដាំក្នុងខទី1 ត្រូវស្រង់ស្លឹកតើយចេញ ហើយបិតភ្លើងទុកឲ្យទឹកស្ករនៅនឹង ហើយយកស្លាបព្រាដួសពងដែលលាយរួចដាក់ចូលឲ្យពេញខ្ទះ តែប្រយ័ត្នពងជាប់គ្នា បន្ទាប់មកបើកភ្លើង (កំដៅពាក់កណ្តាល)  ពេលនំឆ្អិនហើយ ​ស្រង់នំទៅត្រាំក្នុងទឹកស្ករ (ដែលត្រៀមទុកក្នុងចានដែកចំណុះ700មីលីលីត្រ) រហូតដល់នំត្រជាក់ល្អ រួចចាប់ជីបដាក់ក្នុងពែង​ (ដូចក្នុងរូប) បន្ទាប់មកយកទៅអប់នឹងផ្សែងទៀន10នាទីជាការស្រេច។
INGREDIENT
1.       3 Yolks Eggs
2. 3 Duck Egg Yolks
3. 1/2 Tbsp. Rice Flour
4. 1 Tsp. Tapioca Flour
5. 1 Tsp. Arrowroot Flour (Ground Arrowroot)
6. 400 ml Water
7. Jasmine Scent
8. 600 grams Sugar
9. 1 Pandan Leaf
10. 1 Piece Fragrant Candle
11. 1 Cup Syrup (700 ml)
HOW TO COOK
1. Boil water, sugar, pandan leave, jusmine scent together in a brass pan. Use high heat and do not stirring.
2. Mix3 kinds of flour together. Sift with a sieve then set aside.
3. Beat up yolks about 5 minutes, add the flour into the egg and mix to combine.
4. Drop out pandan leave. Turn off the gass. Drop the mixture into the pan. Be careful not let it stick together. Then use medium heat to cook on both sides.
5. Set aside in the syrup bowl to cool. Ladle up to crimping and place in a bowl. Fire up the candle until have the smoke then blow it out. Bake together with Thong Yib. Close the lid and boil for 10 minutes. Ready to serve.

អត្ថបទនេះ ៖​ ដកស្រង់ចេញពីគេហទំព័រ Food travel
បកប្រែដោយ៖​ សូ ពិសិដ្ឋ​

Black Forest Chocolate Cake

INGREDIENTS

• 1 (14 ounce) can fat free sweetened condensed milk
• 3/4 cup oil substitute
• 2/3 cup packed brown sugar
• 2 eggs
• 1 egg white
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup boiling water
• 1 cup semisweet chocolate chips
• 1 (21 ounce) can cherry pie filling

 

DIRECTIONS

1.     Preheat oven to 350 degrees F (175 degrees C). Coat one 12-cup, fluted tube pan with cooking spray.

2.     Combine flour, cocoa, soda, baking powder, and salt.

3.     In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened. Gradually add water. Stir in chips. Pour batter into prepared pan.

4.     Bake for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling.

Chocolate Sheet Cake II

INGREDIENTS

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup butter
• 1/2 cup vegetable oil
• 1 cup water
• 1/2 cup unsweetened cocoa powder

DIRECTIONS

1.      Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch sheet cake pan.

2.      In a large bowl, sift together the flour, sugar and baking soda. Stir in the eggs, vanilla and buttermilk. Set aside. In a saucepan combine butter, oil, cocoa and water. Bring to a boil and stir until smooth. Slowly blend into the flour mixture. Pour into prepared pan.

3.      Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Extreme Chocolate Cake

INGREDIENTS

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 3/4 cup butter
• 1 1/2 cups unsweetened cocoa powder
• 5 1/3 cups confectioners' sugar
• 2/3 cup milk
• 1 teaspoon vanilla extract

DIRECTIONS

1.      Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.

2.      Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.

3.      Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

4.      To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.

5.      Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.